Dash of vegetable oil
Thai Green Curry
2 Spring onions - thinly sliced
200ml Thai Taste coconut milk
1 tablespoon (or more if you like it hotter) Thai Taste Green Curry Paste
4 Mini corn - cut into quarters lengthways
1 mini pepper (or ¼ large sweet pepper) - deseeded and thinly sliced
25g small Mange Tout (about 4-5 pods)
Heat the oil in a large frying pan over a medium heat and add the spring onions. Fry for about 30 seconds then add a tablespoon of coconut milk and the curry paste. Cook stirring continuously for another minute and then add the rest of the coconut milk. Increase the heat and bring to a gentle boil/simmer whilst stirring constantly. Add the corn and sweet pepper, stir and reduce the heat a little if necessary but maintain a constant simmer. Allow to simmer for 2 minutes then add the mange tout or any other desired vegetables. Stir and cook for a further 2-3 minutes then serve immediately with plain boiled rice.